nlh
01-26-2003, 08:06 AM
This has rapidly become one of our favorites this winter. The flavors blend very, very well. Try it and see what you think!
* Exported from MasterCook *
Roasted Acorn Squash Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Make Ahead Soup
Special Occasion Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 acorn squash -- seeded and halved
4 carrots -- cut crosswise into 1/2" lengths
1 onion -- quartered
1 tablespoon unsalted butter
1 tablespoon light brown sugar
4 cups chicken stock -- preferably homemade
salt and freshly ground pepper to taste
2 cups water
1/2 teaspoon ground ginger
pinch cayenne pepper
1 cup skim milk
2 tablespoons snipped fresh chives -- for garnish
Preheat oven to 375. Put the squash halves, cut side up in a large roasting pan and distribute the carrots and onions around them. Dot the vegetables with butter and sprinkle with brown sugar. Pour 1 C. stock over the vegetables and season to taste with salt and pepper. Cover with aluminum foil and bake for about 1 hour, or until squash is tender.
Let the squash cool in the pan until cool enough to handle. Scoop the squash flesh from the skins and transfer to a stockpot; discard the skins. Add the carrots, onions, any pan juices, the water and the remaining 3 cups of stock. Bring to a boil over high heat, reduce the heat to medium, stir in the ginger and cayenne pepper and simmer, uncovered, for about 20 minutes until the flavors blend.
Transfer the soup to a food processor or blender and puree until smooth. This will have to be done in batches. Return it to the pot. At this point, the soup can be refrigerated, covered for 2-3 days or frozen to use later in the month.
Bring the soup to a gentle boil over medium-high heat. Add the milk, stir well, adjust seasonings of salt and pepper and cook until piping hot. To serve ladle into 6 soup bowls and garnish with the chives.
Source:
"Sunday Dinner by Barbara Scott-Goodman"
Ratings : Very Good! 9
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 166 Calories; 2g Fat (12.8% calories from fat); 4g Protein; 33g Carbohydrate; 5g Dietary Fiber; 6mg Cholesterol; 1480mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : Served Thanksgiving 02 as a starter in mini-pumpkins with:
Rosemary-Lemon Cornish Hens CL/02
Sourdough Stuffing with Apples & Ham CL/02
Cranberry, Apple & Walnut Relish CL/02
Roasted Sweet Potatoes, Onions, Butternut Squash, Garlic
Sourdough and Wheatberry Rolls
EW's Died & Went to Heaven Chocolate Cake
NOTES : Any squash will substitute for acorn.
Recipe called for whole milk but skim works just fine.
Great flavor and color.
Nutr. Assoc. : 0 0 0 0 0 0 2130706543 0 0 0 0 356
* Exported from MasterCook *
Roasted Acorn Squash Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Make Ahead Soup
Special Occasion Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 acorn squash -- seeded and halved
4 carrots -- cut crosswise into 1/2" lengths
1 onion -- quartered
1 tablespoon unsalted butter
1 tablespoon light brown sugar
4 cups chicken stock -- preferably homemade
salt and freshly ground pepper to taste
2 cups water
1/2 teaspoon ground ginger
pinch cayenne pepper
1 cup skim milk
2 tablespoons snipped fresh chives -- for garnish
Preheat oven to 375. Put the squash halves, cut side up in a large roasting pan and distribute the carrots and onions around them. Dot the vegetables with butter and sprinkle with brown sugar. Pour 1 C. stock over the vegetables and season to taste with salt and pepper. Cover with aluminum foil and bake for about 1 hour, or until squash is tender.
Let the squash cool in the pan until cool enough to handle. Scoop the squash flesh from the skins and transfer to a stockpot; discard the skins. Add the carrots, onions, any pan juices, the water and the remaining 3 cups of stock. Bring to a boil over high heat, reduce the heat to medium, stir in the ginger and cayenne pepper and simmer, uncovered, for about 20 minutes until the flavors blend.
Transfer the soup to a food processor or blender and puree until smooth. This will have to be done in batches. Return it to the pot. At this point, the soup can be refrigerated, covered for 2-3 days or frozen to use later in the month.
Bring the soup to a gentle boil over medium-high heat. Add the milk, stir well, adjust seasonings of salt and pepper and cook until piping hot. To serve ladle into 6 soup bowls and garnish with the chives.
Source:
"Sunday Dinner by Barbara Scott-Goodman"
Ratings : Very Good! 9
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 166 Calories; 2g Fat (12.8% calories from fat); 4g Protein; 33g Carbohydrate; 5g Dietary Fiber; 6mg Cholesterol; 1480mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : Served Thanksgiving 02 as a starter in mini-pumpkins with:
Rosemary-Lemon Cornish Hens CL/02
Sourdough Stuffing with Apples & Ham CL/02
Cranberry, Apple & Walnut Relish CL/02
Roasted Sweet Potatoes, Onions, Butternut Squash, Garlic
Sourdough and Wheatberry Rolls
EW's Died & Went to Heaven Chocolate Cake
NOTES : Any squash will substitute for acorn.
Recipe called for whole milk but skim works just fine.
Great flavor and color.
Nutr. Assoc. : 0 0 0 0 0 0 2130706543 0 0 0 0 356